Sweet Potato and White Potato “Pommes Persillade”

Recipe and photo by Tami Ganeles Weiser Yield:  6 servings
Prep Time:  10 minutes Cook Time:  25 minutes

Sweet Potato and White Potato “Pommes Persillade”

This is a variation of the classic French pommes persillade, with a wintery New England twist. Great as a side dish for poultry or lamb, it is also terrific paired with simple broiled salmon or poached eggs for a satisfying brunch. Feel free to use regular garlic unless it’s for a special Halloween meal. Black garlic, available in the fall and winter at Whole Foods and other specialty markets, is mild, chubby, and frighteningly onyx-colored, which will make your meal ghoulishly boo-tiful.

Ingredients

1 pound (about 2 medium) sweet potatoes, peeled and cut into ½- to ¾-inch cubes, covered with cold water

1 pound (about 2 medium) Russet potatoes, peeled and cut into ½- to ¾-inch cubes, covered with cold water

6 cloves garlic, grated or finely sliced (black garlic preferred for Halloween)

⅔ cup chopped parsley, curly or flat leaf

⅓ cup olive oil, divided

2 tablespoons unsalted butter or margarine, divided

1 teaspoon kosher salt

½ teaspoon freshly ground pepper

Instructions

  1. Place the potatoes in a large saucepan with fresh cold water to cover. Bring to a boil over medium heat, uncovered. As soon as the water boils, turn off the heat and drain the potatoes. Lay the potatoes in one layer on a baking sheet lined with paper towels to cool and dry.
  2. Combine the garlic and parsley in a small bowl.
  3. Heat 2 tablespoons oil in the saucepan over medium heat until shimmering. Add 1 tablespoon butter or margarine and heat until melted and just beginning to foam.
  4. Add half of the potatoes and brown on one side without stirring, 3 to 4 minutes, then gently stir for another 2 to 3 minutes. Transfer the potatoes to a plate lined with a paper towel. Add 1 tablespoon oil to the pan and cook the second batch of potatoes in the same manner. Add to the cooked potatoes.
  5. Scrape the pan and discard any burnt bits. Increase the heat to high and add the remaining oil and margarine to the pan. Return the cooked potatoes to the pan and brown on one side, then gently stir for 2 to 4 minutes. Add the garlic, parsley salt and pepper and toss gently, trying not to break up the potatoes. Cook for 2 more minutes, then serve.

Leave a Comment

All fields are required. Your email address will not be published.